November 1st. The clock strikes midnight and let the Christmas carols play! I’m still mourning Halloween though so thats what we’re talking about today.
The black Halloween burger.
I know Burger King did the whole back Halloween Burger thing a dew years about but it needed a makeover. Smushed burger smothered in black “cheese” just aint cuttin it in my opinion. Halloween deserves better than that.
Black brioche buns, Chinese 5 spice duck burgers, roasted Kabocha squash, edamame puree, purple cabbage, 5 spice hoisin sauce with side of duck fat air fryer fries. How did these flavors com back? Well lets take a little walk through Lexis brain….
Halloween… black bun.. black and orange.. orange food.. pumpkin. duh.. pumpkin on a burger?.. squash.. thats almost a pumpkin… kabocha squash.. thats a Japanese pumpkin.. close enough.. guess we’re going asian… black. orange. green.. green slime… ok .. asian green food.. edamame.. puree it.. slime… meat?.. beef is boring.. pork? no.. duck?!… I’ve never really seen a duck burger.. thats pretty cool…ok. duck. with 5 spice.. 5 spice.. cinnamon.. cloves.. pumpkin… everything Fall.. perfect…purple? sure.. purple cabbage… thats easy… action..!
wait.. no.. I need a sauce… lets go in the pantry and grab allll the asian ingredients… throw this shit in a pot.. sauce. ok. done.
So… thats how this duck burger came to be.
The buns get their color from squid ink and activated charcoal. I added a little food coloring to the edamame puree to bump up the green color.. sorry all you anti food coloring people.. they exist for a reason and I’m gone use em.
So these damn buns…. I was working on these things alll mother effing day… open the boobytrapped spice rack and everything came tumbling down and fell on top of them. Their shape got a little deformed and didn’t come out as perfect as I wanted. -_- Guess that just means I’ll have to make some more black burgers. I say alllll the burgers need black buns from now on!
I just bought an air fryer so I whipped up some quick fries. Peel and cut 3 large russet potatoes. Soak in cold water with a little vinegar for an hour. Pat dry. Toss in 1 tbs duck fat, pat off excess oil and cook in the air fryer at 350F for 30 min then 400F for 5-6 min. Sprinkle with black sea salt.
Boom. Halloween burger. done.
- 1 packet active dry yeast
- 3 tbs warm milk
- 1 cup warm water
- 2 tbs sugar
- 2 eggs
- 1 tbs squid ink
- 1 tsp activated charcoal
- ⅓ cup all purpose flour
- 3 cups bread flour
- 1 tsp salt
- 2 tbs unsalted butter, softened
- sesame seeds
- 3 duck breasts, 1 skin removed (2lbs ground duck)
- 1.5 tsp Chinese five spice
- 1.5 tsp salt
- 1/2 tsp black pepper
- 3 cups edamame, removed from pods
- salt to taste
- heavy cream
- 2 tbs butter, softened
- Kabocha squash, peeled, de-seeded, and sliced
- salt and pepper to taste
- 3/4 cup hoisin sauce
- 3/4 cup honey
- 6 tbs soy sauce
- 3 tbs Worcestershire sauce
- 6 tbs rice wine vinegar
- 6 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 3/4 tsp chinese 5 spice
- 2 tsp cornstarch
- Purple cabbage, shredded
- Combine water, milk, yeast, and sugar in a stand mixer. Allow yeast to bloom and get foamy.
- Beat 1 egg and squid ink together in separate bowl. Add to the yeast mixture.
- Add the flours and salt.
- Use the dough hook to mix everything together. Once the mixture starts coming together, add the butter and continue to knead on low speed for about 10 min. The dough will be sticky.
- Shape dough into a ball and place in a lightly greased bowl covered with a kitchen towel. Let rise in a warm area for 2 hours, or until the dough has doubled in size.
- Divide the risen dough into 6 equal portions and shape into a ball. Place them on a baking sheet lined with parchment paper about 3 inches apart. Cover with a kitchen towel and let rise for another 2 hours.
- Place a baking tray filled with water on the bottom oven rack and preheat to 400F.
- Mix the other egg with 2 tbs water and brush the top of the buns. Sprinkle with sesame seeds.
- Bake buns on the middle rack for 15 minutes, turning the tray halfway through. Transfer to a cooling rack.
- You will need 2 lbs of ground duck. You can get it fro the butcher or grind your own like I did. If you grind your own use 3 duck breasts, remove the skin from 1 breast and you can save to render for the fries.
- Combine spices and duck in a bowl and mix until well combined. Form into 6 burgers, about 5.5 oz each.
- Preheat a cast iron skillet. Cook 6-8 minutes on each side or until internal temp reaches 140F. Let rest for 10 min.
- Add all ingredients except cornstarch the a small saucepan and bring to a boil. Reduce heat and let simmer for about 10 minutes.
- Mix cornstarch with some cold water and add to the sauce. Simmer until thickened.
- Bring a pot of water to a boil. Cook edamame until heated through.
- Add edamame to a food processor with butter and a 1 tbs of heavy cream and 2 tbs of cooking water. Blend.
- Add more heavy cream or water as needed to reach desired consistency. Season to taste with salt.
- Pass through a sieve and keep warm.
- Drizzle squash lightly with olive oil and season with salt and pepper.
- Bake at 400F until fork tender.
- Cut buns in half and toast lightly. On the bottom bun, add sauce, cabbage, burger, edamame puree and squash. Top with top bun.